Creamy Chicken Enchilada Soup: Easy Comfort Food Delight
A creamy and delicious chicken enchilada soup that brings comfort with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, combine shredded chicken, enchilada sauce, chicken broth, and corn.
- Bring the mixture to a simmer over medium heat.
- Stir in the heavy cream, cumin, garlic powder, onion powder, salt, and pepper.
- Cook for an additional 5-10 minutes, stirring occasionally.
- Serve hot, garnished with cheese and cilantro.
Notes
- This soup is great for meal prep and can be stored in the refrigerator.
- Feel free to add more vegetables such as bell peppers or zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg